Rasam is a traditional, authentic South Indian soup or appetizer made with tamarind. In Raw mango rasam, we use raw mango instead of tamarind. We get a very special taste. Here we do not add red chilli powder. Instead of red chilly, only use green chillies for heat. I am sure, u will like this raw mango rasam.
INGREDIENTS
Raw mango - 1
Green chillies - 2
Rasam powder -1 teaspoon
Turmeric powder - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1/4 teaspoon
Asafoetida - 1 teaspoon
Oil - 1 teaspoon
Curry leaves - 2 springs
Coriander leaves - 2 teaspoon (chopped)
Dried Red chilly - 1-2
Salt - to taste
PREPARATION
Cut raw mango into pieces and put in a pressure cooker. Add some water to it and cook for three whistles or 10 minutes in low flame. Allow it to cool. Squeeze the juice from mango when it get cool. Pass the mango pulp through a sieve. Add enough water to it and keep aside. Slit green chillies.
Heat oil in a heavy bottomed pan and add mustard seeds, dried red chilli, cumin seeds and curry leaves.When it splutter, add green chillies and coriander leaves. Add mango pulp and asafoetida, salt and turmeric powder to this. Allow it to boil. Add rasam powder and boil for a while. The raw mango rasam is ready. Serve with hot rice and enjoy...
STEP BY STEP PHOTOS
1. Cut raw mango into pieces and put in a pressure cooker. Cook for three whistles. Allow it to cool
2.Open the lid of cooker and squeeze the pulp of the mango.
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BINDU JAYESH
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RAW MANGO RASAM
INGREDIENTS
Raw mango - 1
Green chillies - 2
Rasam powder -1 teaspoon
Turmeric powder - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1/4 teaspoon
Asafoetida - 1 teaspoon
Oil - 1 teaspoon
Curry leaves - 2 springs
Coriander leaves - 2 teaspoon (chopped)
Dried Red chilly - 1-2
Salt - to taste
PREPARATION
Cut raw mango into pieces and put in a pressure cooker. Add some water to it and cook for three whistles or 10 minutes in low flame. Allow it to cool. Squeeze the juice from mango when it get cool. Pass the mango pulp through a sieve. Add enough water to it and keep aside. Slit green chillies.
Heat oil in a heavy bottomed pan and add mustard seeds, dried red chilli, cumin seeds and curry leaves.When it splutter, add green chillies and coriander leaves. Add mango pulp and asafoetida, salt and turmeric powder to this. Allow it to boil. Add rasam powder and boil for a while. The raw mango rasam is ready. Serve with hot rice and enjoy...
STEP BY STEP PHOTOS
1. Cut raw mango into pieces and put in a pressure cooker. Cook for three whistles. Allow it to cool
2.Open the lid of cooker and squeeze the pulp of the mango.
3. Pass the mango pulp through a sieve and add some water.
4. Slit green chillies. Chop shallots in round and keep aside. Take dried red chillies and cumin seeds and keep aside.
5. Heat oil in a kadai, and add mustard seeds and dried chillies to it and splutter.
6. Add cumin seeds, curry leaves, green chillies to it
7. Add mango pulp, asafoetida powder, coriander leaves, salt and turmeric powder. Allow it to boil.
8. Add rasam powder and boil for some more time and turn off the flame.
9. Raw mango rasam is ready. Serve with hot rice and enjoy.
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